With weather turning cool, some lamb shanks seemed a good idea for an easy weekend evening meal. Feeling lazy after a day’s painting (my little boy requesting his room to be painted purple and black, from previously blue), I made a simple one pot meal with lamb shanks, rice, white wine, can tomato, olive and a few herbs from the garden.

The rice was soft, juice, and slightly crispy bottom. The shanks were just falling off the bones. Easy and delicious.

Recipe is as follows:

(serves 5 as FODMAP friendly dish).

Ingredients

10 lamb shanks (approx 3kg)

2 cups of rice

1 x 400g tin of tomato (2.5 cups)

2 cups of dry white wine

50g black olive, sliced, pitted

2 bay leaves

1 sprig of rosemary

black pepper, chili flake, salt to taste

1 tbsp BBQ sauce

Method

Brown the lamb shanks in a large electric fryer until golden brown; remove the shanks from the pan and set aside.

In the same frying pan, add dry rice, tin tomato, black olive, dry white wine, sprig of rosemary, a few bay leaves, black pepper, a little chili flake and salt to taste; bring to boil, a few stirs to make sure the rice is evenly distributed.

Return the shanks to the pan, press them into the rice liquid; close the lid and turn the temperature to simmer.

The meal should be ready in about 1 hour; drizzle a little BBQ sauce on top if desired(optional).

Note: The reason that this recipe is not marked as ‘low FODMAP’ is due to the 2 cups of dry rice, typically makes 6 cups of cooked rices. According to Monash University’s FODMAP guide, 6 cups of cooked rice would serve 6 people. My frying pan could only fit 10 shanks. What’s the chance of having 6 FODMAPers fighting over 10 shanks at the same dinner table?